Description
A small-batch fall harvest salad designed specifically for two people, featuring roasted butternut squash, crisp apples, tangy goat cheese, and homemade candied pecans with a balsamic vinaigrette.
Ingredients
Scale
- 1 small butternut squash (approx. 3 cups cubed / 450g)
- 4 cups mixed greens (120g)
- 2 medium apples, sliced (350g)
- 1/2 cup raw unsalted pecan halves (60g)
- 3 tbsp balsamic vinegar
- 2 tbsp honey
- 1 tsp Dijon mustard
- 1/2 cup crumbled goat cheese (70g)
- 2 tbsp extra virgin olive oil (divided)
- 1 tbsp neutral oil (for toasting pecans)
- 1 tbsp butter
- 1 tbsp brown sugar
- Pinch of cayenne pepper
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 15 minutes until golden and tender.
- While squash roasts, heat neutral oil in a skillet over medium heat. Add pecans and toast for 2 minutes until fragrant. Add butter, brown sugar, and cayenne pepper. Stir constantly for 2-3 minutes until sugar melts and coats nuts. Remove from heat and spread on a plate to cool and harden.
- In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, and a pinch of salt. Slowly drizzle in remaining 1 tablespoon olive oil while whisking until emulsified.
- In a large mixing bowl, combine mixed greens and sliced apples. Drizzle with half the vinaigrette and toss gently to coat.
- Divide dressed greens between two plates. Top with warm roasted squash, crumbled goat cheese, and cooled candied pecans. Drizzle with remaining vinaigrette and serve immediately.
Notes
Toast pecans before adding sugar to prevent burning. Store components separately if making ahead; do not dress greens until serving to prevent sogginess. Use a pinch of cayenne for depth in the candied pecans.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1/2 of the recipe
- Calories: 420
- Sugar: 28
- Sodium: 350
- Fat: 22
- Saturated Fat: 6
- Carbohydrates: 45
- Fiber: 8
- Protein: 12
Keywords: fall harvest salad, salad for two, small batch cooking, roasted butternut squash, candied pecans, balsamic vinaigrette, no leftovers, healthy dinner